Day 4 of "28 Days of Clean Eating"
Jan. 25th, 2018 @ 10pm
Kevin Sims, CoFounder
Ok today was one of them days. You ever wake up and feel like nothing is going your way. Well that is how my day started, so to say the least I did miss out on Breakfast and Lunch, but I still had a great dinner. For you I am going to still post what was to be eaten on this day for breakfast and Lunch.
Week 1 Day 4 Breakfast - Spinach-Red Pepper Frittata with Feta
So with today's breakfast being missed I hope that you enjoy the vegetarian gluten-free option before you start your day. I plan on circling back on a day and trying this delicious recipe out.
Ingredients for Spinach-Red Pepper Frittata with Feta:
- 2 tablespoons coconut oil
- 3 cups firmly packed fresh baby spinach
- 1 garlic clove, minced
- 8 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon firmly ground nutmeg
- 2 jarred roasted red peppers, thinly sliced
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh basil
Using a skillet, heat the coconut oil over medium heat, then add the spinach and garlic and cook. stir occasionally for two minutes until the spinach is wilted. In another bowl whisk the eggs, salt, pepper, and nutmeg. Then pour the mixture into the skillet with the spinach.
Top the skillet with the peppers and cheese evenly. Using your spatula lift the eggs to cook the uncooked portions of the egg underneath and continue until the Frittata is set.
The Frittata has about 165 calories and 13.1g of fat. 9.7g of protein. With preparing and cooking your looking at a total of about 20 minutes.
Week 1 Day 4 Lunch - Three-Bean Farro Salad
So as I mentioned I missed lunch but this salad packs a great amount of Protein (54.8g) and Fiber (42.6g). Book suggest that you make it the night before and store in an airtight container so that the flavors improve.
Ingredients needed for Three-Bean Farro Salad:
- 1 Cup farro
- 1(15-ounce) can kidney beans, drained and rinsed
- 2 cups coarsely chopped cooked green beans
- 1/4 cup finely chopped red onion
- 1/4 cup crumbly feta cheese
- 1/2 cup Mustard-Thyme Vinaigrette
Cook the farro according to the package directions; rinse with cold water. Combine the farro, kidney beans, chickpeas, greens, red onion, and feta cheese in a medium bowl. Then pour the dressing over the farro mixture.
Week 1 Day 4 Dinner - Peanut Noodles with shredded Pork and Vegetables
Using the leftover pork from day 2 is a great option for this recipe.
Ingredients for the Peanut Noodle with shredded Pork and Vegetables:
- 8oz 100% whole grain linguine
- 1 (16oz) package of frozen stir-fry vegetable (no sauce)
- 1/2 cup creamy natural peanut butter
- 2 tablespoons tamari or coconut aminos
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon sambal oelek chili hot sauce (optional)
- 1 pound shredded cooked pork
- 1/4 cup chopped fresh cilantro
- Lime Wedges
First you want to cook the linguine according to the directions on the package; then add in the vegetables during the last minute of cooking. Drain the noodles but make sure you save 1 to 1 1/2 cups of pasta water for additional sauce later. In a bowl whisk together the peanut butter, tamari, garlic, ginger and hot sauce.
Put all the ingredients back into the saucepan that was used to cook the pasta and cook on medium heat for 4 minutes while adding the pasta water to create a creamy sauce. Stir in the pork and cilantro and server with lime wedges. We left the wedges out.
This dish contains only about 605 calories per serving, 21.9g of fat and 50g of protein, 10.9g of fiber and 57.9g of Carbohydrates. Today was a great dinner even though I missed out on the breakfast and lunch. Eating foods like these also goes to show you don't have to pound tons of protein shakes when working out to get a good source of protein.
Disclaimer: I have no affiliation with the author of this book. I recommend this book purchase to anyone looking to start a new venture.